Mint Chocolate Chip Cheesecake Brownies

Just in time for St. Patrick’s Day!  I decided to try something out of my comfort zone.  I think this would be a selective crowd, as mint doesn’t seem like a thing that everyone likes.  I thought the taste was good, but the color was not as green as it should be .  After beating 6 drops of food coloring, it was a light green tint, which I thought was a nice green.  However, after baking, it wasn’t as green as it was with the raw batter.  If you decide to try this recipe, you may want to give the cheesecake batter a quick taste test to see if the mint was vibrant enough for your liking.
Cheesecake Brownie Uncut

Ingredients for brownie:
1/2 cup butter
1 cup semi-sweet chocolate chips
1 1/4 cups sugar
3 eggs
1 tsp. vanilla extract
3/4 cup cake flour
1/4 tsp.salt

Ingredients for cheesecake layer:
8 ounces cream cheese, softened (I used the spreadable kind)
1/4 cup sugar
1 egg yolk
3 tsp. pure peppermint extract
6 drops green food coloring
2/3 cup semi-sweet chocolate chips

Preheat oven to 350°F.  Prepare 11″ x 7″ baking pan with aluminum foil, covering the bottom and all sides.

Brownies:  Melt butter and semi-sweet chocolate on a double boiler, stirring constantly, until completely dissolved.  Let the mixture cool to room temperature.

Whisk sugar into cooled chocolate mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt.

Cheesecake Batter:  Be sure that the cream cheese is soft.  Beat the softened cream cheese, sugar, egg yolk, peppermint extract, and food coloring in a medium bowl until completely smooth. Then, stir in the chocolate chips.

Pour brownie batter into prepared pan, reserving 1/4 cup of batter.  Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.  Top the cream cheese mixture with the reserved 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern and evenly smooth out the batter.  Sprinkle additional chocolate chips on top of the batter.

Bake brownies for 30-35 minutes, or tester comes out clean.  Cool completely, before cutting into squares. Brownies stay fresh stored in the refrigerator for 1 week.

Cheesecake Brownie



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